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Ethiopia Lalesa Filter


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Tasting Notes
  • Apricot
  • Honey
  • Lemongrass
About Me

Lalesa is one of the finest coffee producing areas in Gedeo. Known for its dense layered semi forest vegetation structure encompassing “false banana” trees as well as shade grown coffee trees, Lalesa is a great example of best practices in coffee growing agro-ecology.

Alemayehu Tilahun built his wet mill in 2018 with the hope of purchasing exclusively red cherries from the nearby farmers in Lalesa. Alemayehu is a native of the Gedeo Zone; he started his journey to the coffee industry 17 years ago and still describes it as a success built on a strong foundation of relationships with the community.

Cherries are collected manually, hand sorted and pulped by a traditional Agaarde disc-pulper. Coffee is washed in channels, and pre-graded in water as parchment; lower density (lower quality) float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. The parchment then undergoes a wet fermentation for 48 hours. After fermentation, soaking takes place for 2 hours.

Coffee is then piled up in layers 2cm in height and dried over a 10 day period, followed by hand sorting for 2-4 hours



ELEVATION: 1900 - 2120MASL



Roast Type

Filter roast. Suitable for pour over, Aeropress, drip machines and plunger. 


CODE BLACK have a deep respect for both the coffee produce itself and all its complexities, and for the amazing people who nurture and grow the stuff they proffer. It's a level of respect that courses through their process. From their relationships at origin, to the baristas who extract the good stuff, to the beloved cafe customers who elegantly gulp it down, Code Black maintain a singular goal, and that is to be the Best.

Location: Weston Street, Brunswick